PKU Stories: TSA Troubles, Julia's Favorite Recipe

If you listened to Episode 1 of PKU Stories — “TSA Troubles,” you heard me talk about one of my longtime PKU staples: homemade low-protein multipurpose dough

This wheat starch pizza dough works for bread, cinnamon buns, pizza, calzones, bagels, english muffins or virtually any recipe that calls for yeasted dough. As i said, I make it in the bread maker and then throw it in the oven or prepare it as needed.

Low-Protein Wheat Starch Pizza Dough

(Adapted from Diane Sullivan's recipe)

Ingredients

• 350 g (about 3½ loosely filled cups) low-protein wheat starch

• ⅓ cup (60 g) unflavored Metamucil

• 1½ tsp yeast

• ½ tsp salt

• 1 tbsp baking powder

• 2 Tbsp sugar

• 1¾ cup water

• 2 Tbsp vegetable oil

Directions

Combine the water and oil.

In a separate bowl, combine all of the dry ingredients. Add the wet ingredients to the dry and mix vigorously—the dough will stiffen quickly!

With greased hands, knead the dough briefly and place it in a lightly oiled bowl. Cover and allow it to rise in a warm place for about 10–20 minutes, or until nearly doubled.

Bread: Cook in oven at 425 for 30 minutes covered and then uncover until brown.

Pizza: press the dough into a 16–18-inch pizza pan. Add your favorite low-protein sauce and toppings. Bake at 400°F for about 10 to 15 minutes.

This is the pizza dough I talked about on Episode 1: TSA Troubles of PKU Stories. If you haven’t listened yet, come hear my sister turn the tables and interview me about growing up with PKU—including some of the TSA mishaps that come along with traveling with metabolic formula and food!

Happy cooking—and happy listening! 💙🍕🎙️